The other day, I was reading about giving your body a break from certain things to start the new year. The idea is that after the holidays, your body has been bombarded by too many heavy foods and needs a break. Dairy tops the list, along with gluten, of don’ts. Eating more fruits and veggies tops the list of dos.
With these healthy recommendations in mind I give to you, dear readers, a yummy way to start your new year: Gluten-free, dairy-free lemony apricot scones! Adapted from The Gluten-Free Almond Flour Cookbook.
You may need to go to a large grocery store or health food store for some of the ingredients.
- 3 cups blanched almond flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup grapeseed oil
- 3 TBSP agave nectar
- 3 large eggs
- 1/2 cup dried apricots, chopped into 1/4-inch pieces
- 1/4 cup freshly squeezed lemon juice
- 1 TBSP fresh lemon zest
Preheat oven to 350F. Line 2 baking sheets with parchment paper or silpats.
In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg.
In a blender, combine grapeseed oil, agave nectar, eggs, apricots, lemon juice and zest. Process on high for about one minute. (The recipe wants you to blend until smooth, but I wanted pieces of apricot in the scones, so didn’t blend as long.)
Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Drop the batter in scant 1/4 cups 2 inches apart, onto prepared baking sheets. You will get 16 scones.
Bake for 10-15 minutes, until golden and a toothpick comes out with just a couple moist crumbs.
Let the scones cool until they can be handled, on the baking sheets, and serve!
Yummy! So light and fresh tasting! Just the thing to treat yourself without guilt. Yummy with tea or juice. Won’t your coworkers love you for sharing this healthy breakfast with them one of these days?!